This midweek sweet potato noodle recipe is as simple as it gets for plant-forward eating. Thai basil, coconut aminos, and fresh lime give this sweet potato noodle dish a hint of Thai flavor.
Serves: 2
Ingredients:
4 tablespoons of olive oil, divided among four cups of spiralized sweet potatoes
8 white and green portions of green onions, sliced 114 cups baby bella mushrooms, sliced 1 lime, cut into wedges
2 tablespoons of minced thai basil leaves 1 pitted and sliced avocado 1 tablespoon of coconut aminos for drizzling
How to prepare:
What you should do is heat 2 tablespoons of oil in a big sauté pan over medium heat, then add spiralized sweet potatoes.
Cook while flipping frequently with a spatula
Once the onions are cooked, add the mushrooms.
3 to 4 minutes, tossing constantly, until mushrooms and green onions are tender
To serve, divide sweet potato mixture evenly among bowls and squeeze a wedge of lime on top.
Sprinkle with basil and avocado, then drizzle with coconut aminos
